Scrambled Tofu Breakfast Burritos

I do not believe in scrambled tofu. Okay, I didn’t believe in it until I made this dish. I’d heard of it. I’d seen it, but I just didn’t get it until I had to get it because I didn’t have shit else in my fridge of the breakfast variety. This is a very simple dish and not terribly original, but it’s delicious, very filling, inexpensive and it’s colorful. I win.

Scrambled Tofu Burritos


1 lb of firm tofu cut into cubes or long strips (or however you want, really.)

1 medium onion roughly chopped

1 tablespoon of turmeric

Sea salt and pepper to taste

A smattering of EVOO

2 corn (or flour if not gluten-free) tortillas

1 ripe avocado

Salsa for a garnish

Place a smattering of EVOO in the bottom of a in a heavy bottomed skillet over medium high heat. Toss in the onions and cook them for about 3-4 minutes. When the onions are translucent, add the tofu and the spices. The turmeric is going to turn your white mixture into a delightful yellow-orange. It may also stain the wooden or plastic spoon you are using. (You aren’t using metal on metal, right? Just checking.)  Sautee all of that for 5 minutes. Some of the tofu will begin to brown. Do not panic. Taste the tofu and add more salt or pepper if needed. Don’t burn yourself when doing this.

While the tofu is scrambling, pop two corn tortillas into the oven or toaster oven. These suckers don’t take long and will fog the glass, so don’t walk away. Toast them for one minute on each side. When they are done, place them on a plate and stuff with tofu mixture. Because there is no (hateful) gluten in them, they are not as pliable and they probably won’t stay closed if you filled them as much as I did. (FKT) To get them to stay closed, simply skew them with a tooth pick or just flip those suckers over and the tofu / plate gravity thing will handle it. Garnish with salsa and avocado.

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